Job Title: Banquet Supervisor

FLSA Classification: Nonexempt (Hourly)

Salary Range: $21.00, per hour

Reports to: Banquet Manager

Job Description

Summary/objective: The Banquet Supervisor assists with supervising the daily operations of the Banquet area and completes the administrative duties of the department to achieve customer satisfaction and quality service. These administrative duties include but are not limited to: payroll, scheduling, ordering/inventory of supplies and maintenance of the departments BEO bible. Supervisory duties will largely occur during the morning/afternoon on weekdays, but will also include weekends, evenings and holidays.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• When appropriate, up sell products and services.
• Create and issue the weekly schedule by 3:00pm each Thursday afternoon.
• Complete weekly payroll and submit to Human Resources by 11am each Monday morning.
• Maintain organization, cleanliness and utility of all banquet facilities.
• Assist with supervision of the daily operation of the Banquet area (including ordering supplies, reviewing set-up and food and beverage preparation and service) to ensure an optimal level of service, quality and hospitality.
• Maintain complete knowledge of and strictly abide by state liquor regulations.
• Conduct regular inventory of storage areas for proper supplies, organization and cleanliness.
• Attend weekly BEO Meeting, contribute, ask relevant questions and take notes to ensure preparedness for upcoming events.
• Conduct or attend pre-shift meeting with Servers and review all information pertinent to set-up and service of group.
• Be ready 15 minutes before each function begins.
• Prepare rooms for use; adjusting lights, sounds volumes, adjust curtains, and temperature as needed before guests arrive.
• Inspect table and bar set-ups, check for cleanliness, neatness and agreement with group requirement and departmental standards, rectify deficiencies with respective personnel.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
• Communicate additional meal requirements and special request to the Kitchen.
• Attend designated meetings, menu and wine tastings.
• Assist banquet staff with their job functions to ensure optimum service to guests.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored and that all Banquet supplies are returned to designated storage areas.
• Total all charges for the group function, prepare check and present to group contact for payment.
• Handle checks in accordance with Accounting procedures.
• Support propertys Green and Safety Teams
• Ensure the department operates effectively on a day to day basis, ensuring company standards are met and delivered consistently with attention to detail. This includes ensuring shift controls and procedures are adhered to.
• Perform all other duties as assigned by management.
• Fully aware of and company with Inns policies and procedures as identified in the procedure manual and handbook.
• Comply with statutory and company requirements for Health and Safety, Food Safety, strictly adhered to and team members are trained accordingly.

AV Duties

• Assist the Conference Services Manager with conference/meeting arrangements involving audio/visual requirements.
• Position, install, and connect equipment, such as microphones, amplifiers, and lights.
• Maintain equipment in working condition.
• Make minor adjustments and repairs to equipment and notify maintenance personnel when correction of major malfunction is required.

Supervisory Responsibilities:

• Supervise and direct the Banquet associates, including captains and servers.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out.
• Conduct all training programs and have regular meetings to increase staff performance and knowledge.

Work environment

• Working conditions are based in a hospitality setting.
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate to loud.
• Maybe exposed to cleaning solvents related to position

Physical demands

• To perform this job successfully, the individual must be able to stand, move and work throughout the office area and property, including walking up to 1 ½ mile, climbing stairs and sitting at a desk/workstation for the duration of the shift.
• Typically, the individual will be housed in an office environment. The noise level in the work environment is usually moderate.
• Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 75 lbs. on an intermittent basis, and sufficient dexterity of hand, in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.
• Language Skills: Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly.

Work authorization/security clearance requirements

Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Affirmative Action/EEO statement

Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Competencies

• Knowledge of food service practices and procedures.
• Working knowledge of all audio-visual equipment.
• Perform job functions with attention to detail, speed and accuracy.
• Must be able to interact with guests effectively and in a courteous, professional manner.
• Excellent written and oral communication skills.

Required education and experience

• High School diploma or GED required.
• Professional Server Certification or Bartender Certification preferred.
• 2 years of banquet or food and beverage supervisory experience required.

Preferred education and experience

• Banquet Supervisory Experience
• T.I.P.S Certified/T.I.P.S Trainer Certification

Additional eligibility requirements

• Maintains all current licenses and certifications
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available days, evenings, weekends, holidays and extended hours as business dictates.